Recipes

Chicken Parmigiana

Posted on April 7, 2016

This is a very simple recipe that can be knocked up anytime in the house and the kids will love it (my son calls it chicken pizza!). The sauce recipe below will make more than enough sauce and there should still be plenty left over. Simply store in a sealed container in the fridge for 4-5 days or in the freezer for 3 months. It’s a great sauce to have on standby for an emergency.

These roast new potatoes are a versatile, anytime accompaniment that go well with any Italian dish.

Difficulty easy

Preparation Time 20 mins

Cooking Time 30 mins

Servings 4

For The Tomato Sauce

1 onion roughly chopped

1 carrot roughly chopped

1 stick of celery roughly chopped

50ml olive oil

2 cloves garlic, finely chopped

1tsp dried oregano

200ml red wine

1tsp caster sugar or to taste

2 x 400gm cans tomatoes, drained and chopped

Salt and freshly ground black pepper

For The Garlic and Rosemary Potatoes

2tblsp olive oil for frying

6 cloves of garlic, peeled

800g new potatoes

6 sprigs of rosemary

Maldon salt

1tblsp of unsalted butter

To Serve

4 chicken breasts, inner fillet removed

1tblsp olive oil

250g Buffalo or good quality mozzarella

Maldon salt

3tblsp freshly grated Parmesan cheese

Main Instructions

Pre heat the oven to 180c.

Place the onions, carrots and celery in batches into a blender and pulse to a fine grind.

Place a large pan over medium heat and add the olive oil. Add the onion, carrot and celery and fry over gentle heat for 10-15mins, or until they have taken on a light golden colour. Add the garlic and oregano and continue to cook over a medium heat for a few minutes. Add the red wine and reduce until almost evaporated. Add sugar and the tomatoes, bring to a simmer, and continue to cook for 10mins, or until you have a lovely tomato sauce consistency. Season to taste. Remove from the heat, and reserve for service.

For The Garlic and Rosemary Potatoes Instructions

Heat a heavy-based roasting pan on the hob over gentle heat and add the olive oil to cover the base of the pan. Crush the garlic cloves to a paste and add to the pan. Do not allow the garlic to colour. Add the potatoes and six rosemary sprigs and season with Maldon salt. Add the butter and fry gently, stirring, until the potatoes are lightly coloured – about 10 minutes. Transfer the pan to the oven and bake for 25 minutes, until the potatoes are cooked through and nicely coloured.

To Serve Instructions

Place the chicken breasts between cling film sheets and bash out with a meat hammer or a rolling pin until they are an even thickness.

Heat grill pan or frying pan over high heat and add the olive oil, then add the chicken breast and cook for 5mins on each side before removing. Place the chicken breast into a shallow ovenproof dish and pour over enough of the sauce to cover (the rest can be stored in the fridge or freezer for another use). Tear the mozzarella into small pieces and scatter over the chicken, season with salt and evenly scatter over the Parmesan. Place under a hot grill for 3-4 mins or until the cheese has melted and the sauce is bubbling.

Serve with garlic and rosemary potatoes and a simple rocket and parmesan salad for a perfect meal.